Follow with an even layer of cheddar, then sprinkle with parmesan and thyme. Spread on mayonnaise and Dijon on pastry, staying within border. If it has puffed up use fork to dock to release some air. Meanwhile, cut tomatoes in ¼” slices, arrange in a single layer on paper towel lined sheet pan or plate, sprinkle with kosher salt and let sit for 10 minutes so they can release some of their liquid. Score a 1/2” border and use a fork to dock the interior. Unwrap the dough and roll it out on a floured work surface until large enough to line a 24cm fluted tart tin. Transfer to the parchment lined sheet pan. I did make Mathilde’s Tomato Tart using gruyere as our cheese of choice and fresh heirloom tomatoes. Sprinkle over the sugar, drizzle over the olive oil and add a pinch of salt. Pastry should measure approximately 15” x 20”. Each sheet is folded in thirds so just cut along one of the fold lines to achieve the correct size. Take both thawed sheets of puff pastry out of box and crimp together to form one single rectangle. Pesto, store-bought or homemade, for finishingĮach box of puff pastry contains two sheets. Place a slice of tomato in the center of each tart. Crumble 1 ounce of goat cheese on top of the onions. Add in large dollops and spread out to the edges with a butter knife or back of spoon. Place 1/4 of the onion mixture on each circle, again staying within the scored edge.
#Heirloom tomato tart plus
Line a second baking sheet with parchment paper. Ingredients 1 portion pie dough, for a single crust 9-inch pie pound (about 2 medium) heirloom tomatoes, sliced 1 teaspoons kosher salt 2 medium shallots, chopped (about cups) 1 tablespoon olive oil 1 tablespoon fresh oregano leaves, chopped 6 leaves fresh basil, chopped, plus more for garnish. Stir the Duke’s Real Mayonnaise, lemon juice, and pepper together in a small bowl set aside. Meanwhile, arrange a rack in the middle of the oven and heat to 400F. Turn the machine on and add in 4 tablespoons of ice-cold water in one tablespoon increments. Add the butter into the processor and pulse 8-10 times until butter resembles small clumps. Add beaten egg and blend entire contents with mixer for 1 minute on medium speed. Arrange the tomato slices in a single layer on the paper towels, sprinkle with the salt, and set aside for 30 minutes. Place flour and salt in the bowl of a food processor. 1 package frozen puff pastry, defrosted (Pepperidge Farm recommended) Stir in ricotta, pesto, lemon juice, lemon zest, garlic salt, and green onions.
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